Fried Chicken Chase B.

Personally I love fried chicken in its entirety because it has that crispy skin and tender meat. So for this recipe I took a special interest in making this recipe. Once I was finished the taste and texture was amazing. Making it did take a bit of time and for the most part wasn't too difficult. To start I  preheated the oven to 350 degrees and combined the buttermilk, thyme, salt, and pepper for the brine. Once it was mixed I put the brine into a non-microwave container that was large enough for all the pieces of my chicken. Next we added the chicken and fully coated it before closing the container and putting it into the fridge for at least 6 hrs. or overnight.
Once the brine was finished I took the chicken and added it into my breading. For the breading, I mixed together flour, salt, Cajun seasoning, and pepper. Once I had that beading mixed, I rolled each piece of chicken in the mix individually. While rolling the chicken around I gave the chicken an even coat and made sure not to have too much of the breading on each piece of chicken. Then I grabbed the skillet and preheated it to 350 degrees.
After the skillet was heated I was ready to begin frying the chicken. To start I added a good amount of oil to my skillet ( a few Tablespoons). Next I fried each piece of the chicken until each side was a golden brown. It does take awhile so you should put the lid to your skillet back on the make sure that the chicken could cook faster. As each piece finished I put that piece on a cooling rack on a pan to go into the oven.
Lastly I put the chicken into the oven set at 350 and let the chicken cook for 30 minutes. I knew they were done once their internal temp was 165 degrees. Make sure though that when you are taking a temp reading that your thermometer doesn't touch the bone because that can and will affect your temps. Instead only go in far enough so that you are right in front of the bone but not touching it.
Once finished your chicken may need to cool for 20 min. Once its done the chicken will have a crispy skin and tender meat. You can sense how oily it is once you eat it, but if you're like me you'll like the somewhat greasy and crispy taste/texture.